Boozed + Infused

Infusing liqueurs at home with inspiring and seasonal ingredients


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Black Forest Cocktail

What happens when boozy cherries, cherry bourbon, chocolate bourbon and coconut liqueur get together? Deliciousness! That’s what happens.

It may not look pretty, but it is freaking awesome!

We present to you the Black Forest Cocktail (serves 2)

3 oz Chocolate Bourbon

2 oz Cherry Bourbon

2 oz Coconut liqueur

2 oz boozy cherry syrup (from creme de cocoa cherries, brandied cherries, etc.)

4 Creme de cocoa or brandied cherries

Muddle 2 cherries in the bottom of each glass. Combine all liquid ingredients in a shaker or glass, add ice and stir until well chilled. Strain into glasses over the muddled cherries.

The boozy cherry syrup is a simple syrup that is infused with a spirit of your choice and fresh cherries. We will (at some point… probably cherry season) post our boozy cherry recipes. But we have cocktails to make and booze to infuse… please be patient.

This cocktail used a lot of the flavors that we have shown you over the last few months. If you don’t have all of them, I’m sure you can figure out some substitutions. Coconut liqueur is a pretty easy one to figure out, as is the cherry bourbon. If you don’t have the Chocolate Bourbon… please make it ASAP!

Enjoy the weekend… we are!

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German Chocolate Cocktail

Who’s ready for a drink?

That’s what I thought…

We have started accumulating so many delicious liqueurs and infusions in our liquor cabinet (ok, it is really the coat closet) that it seemed a shame to just let them sit there… time for a fun, new concoction…

German Chocolate Cocktail

1 oz Chocolate Bourbon

1 oz Coconut Liqueur

1/2 oz Walnut Liqueur

1/2 oz White Creme de Cacao

Coconut flakes for garnish

If you’ve read this far, you know what to do…

German chocolate cake usually has pecans instead of walnuts, but I figured this was close enough. I think this would be delicious with any other nut liqueur as well (try it with Frangelico or Amaretto).

We thought it was a nice dessert beverage (and not too sweet). Give it a try and see what you think. Or try some variations and improvisations and share your taste tests with us…

Cheers!


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Tropics in the Winter Part 2 – Coconut Liqueur

I thought I better get this posted before we reach the end of winter! For those of you who are in warmer climates, it may be a bit late to infuse this and enjoy it before we hit spring. But for those of you in colder regions, you may still have some time… sorry. When I lived in Maine, I would always take a tropical vacation this time of year to escape the cold weather, as we still had plenty of time for snow before we hit spring (mud season).

Coconut Liqueur

3 c. Vodka (or Rum would work very nicely)

2 c. chopped/shredded coconut

6 Tablespoons Thick Simple Syrup (or to taste)

Crack and drain one coconut, then cut away the brown shell. Place the white coconut flesh in a food processor and pulse until shredded/chopped to a fairly fine grain. If you do not have a food processor you could try grating it.

Place 2 cups of the shredded coconut in the vodka and let infuse for approximately 3 weeks. At that time, add 4 TB thick simple syrup and let infuse for another 2 weeks. After a total of 5 weeks, strain the coconut and add more sweetener to your taste. I added another 2 TB of simple syrup, for a total of 6 TB. At first I thought that this was heavy on the alcohol taste, but after sitting for just a day I think this tastes perfect.

You may be able to infuse in a shorter time if you use more coconut.

Etched "Boozed + Infused" bottleThe end result for this coconut liqueur is milky white and delicious. It isn’t overly sweet, and tastes strongly of coconut. This will be great by itself, or added to cocktails. (I think it will be perfect for some upcoming cocoa and nut infusions we are working on.)

Unfortunately the color of the liqueur masks the etching on this bottle. This was a gift from my sister, etched with “Boozed + Infused”.

Simple Syrup

In many of my recipes, I list “thick simple syrup”. When I use this term, I typically have used 2/3 c. of sugar and 1/2 c. of water. I bring this to a boil on the stove and let it simmer for a couple of minutes. Remove from the heat and let cool completely before adding to your recipe. If you have extra left over, you can save this in a glass jar in the refrigerator for a few weeks.